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Thai Marinated Grilled Steak (Crying Tiger)

Experience the vibrant flavors of Thai cuisine with this easy-to-follow recipe for marinated grilled steak, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1.5 lb steaks (flank, skirt, or hanger cuts) Choose high-quality meat, preferably grass-fed for more flavor.
  • 1/2 teaspoon black peppercorns Freshly ground black pepper enhances the marinade.
  • 2 cloves garlic Fresh garlic provides a robust taste.
  • 2 tablespoons soy sauce Opt for low-sodium soy sauce to control salt levels.
  • 1.5 tablespoons oyster sauce Adds depth and richness.
  • 2 teaspoons sugar White or brown sugar works great.
  • 1 tablespoon lime juice Fresh lime juice brightens up the flavors.
  • 2 tablespoons neutral oil Canola or vegetable oil keeps things simple.
For the dipping sauce
  • 2 tablespoons tamarind paste Adds a sweet and sour punch.
  • 1 tablespoon fish sauce A must for authentic Thai flavors; use premium brands.
  • 1 tablespoon lime juice Fresh is always best.
  • 1 tablespoon palm sugar (finely chopped) Substitutable with brown sugar if needed.
  • 2 tablespoons minced shallots or chopped green onion For a fresh crunch.
  • 1/2 teaspoon roasted chili flakes Give it some heat!
  • 1 tablespoon uncooked jasmine or sticky rice For toasted rice powder.
  • 3 sprigs cilantro or mint Perfect for garnishing.
For serving
  • Sticky rice Classic accompaniment to soak up all that delicious marinade!

Method
 

Make the Marinade
  1. Pound the black pepper into a powder using a mortar and pestle. Add the garlic and pound it into a paste, then combine with soy sauce, oyster sauce, sugar, lime juice, and oil, stirring until well blended.
Marinate the Steaks
  1. Place steaks in a dish or freezer bag, pour the marinade over them, and ensure each piece is coated. Allow to marinate for a minimum of 3 hours or overnight for optimal flavor.
Prepare for Grilling
  1. One hour before grilling, remove steaks from the fridge to come to room temperature.
Grill the Steaks
  1. Preheat grill to high. Grill steaks for about 5-7 minutes per side, depending on preferred doneness.
Make the Nam Jim Jeaw Dipping Sauce
  1. Mix tamarind paste, fish sauce, lime juice, and palm sugar in a bowl until sugar dissolves.
Add Shallots and Chili
  1. Incorporate minced shallots and chili flakes into the sauce, adjusting the spice to your liking.
Prepare Toasted Rice Powder
  1. Toast 1 tablespoon of uncooked rice in a dry skillet over medium-high heat until golden brown, then grind into a fine powder.
Final Touches
  1. Stir the dipping sauce and add the toasted rice powder along with chopped cilantro or mint before serving.

Notes

For best results, allow the steaks to rest after grilling. Leftovers can be stored in an airtight container for up to 3 days, or frozen for up to 3 months.